Not only is it a delicious condiment and seasoning, Rosemary Salt is also great as a gift. And the best part… it is ready in about an hour.
What is It?
Rosemary salt is nothing more than a simple salt blend with salt crystals infused with fresh rosemary.
I like to use coarse kosher salt, but any coarse sea salt will work. A finer texture works, but since rosemary salt is best for finishing, a coarser salt is the best pick.
What do you Use It On?
Use it on anything you’d use regular salt on, but more for finishing and seasoning than cooking.
- Grilled or Roast Vegetables
How to Make
Making it is just as easy although you do need one special appliance, a small food processor. I use this bad boy more than any other small appliance (or large) in my kitchen. It chops, minces, blends and whisks.
For something like this you need a high velocity to really get all the natural oils and juices out of the rosemary leaves into the salt.
It you don’t have one and are totally opposed, using a mortar and pestle will also work, but take a lot more time. Make sure to finely mince fresh rosemary before starting to grind.
- Remove leaves from stems of fresh rosemary. Discard the browner ones, using vibrant green. Discard any woody pieces or ends.
- Place into a food processor along with your salt. I used a coarse grain Kosher salt.
- Pulse and grind until the salt is fine, rosemary is in small bits and the mixture is a pale seafoam green and a little wet like sand.
- Transfer to a rimmed baking sheet or plate and spread out into a thin layer to dry. Dry at room temperature. Some recipes suggest heating in the oven to speed up the process, but this tends to brown the salt and alter flavor.
- When dry, about 1-2 hours, transfer to storage containers.
Storage & Shelf Life
Salt is a naturally antimicrobial so even seasoned salt will last a very long time before going bad or developing mold. Make sure it is good and dry before packaging.
I prefer to use a plastic airtight container or glass jar. If you are making these as gifts, a glass jar from your local craft store is always a good presentation. Attach a little note with the name and ideas for usage.
Store in a dry, cool place for up to a year (if it was adequately dried).There is something really special about giving and receiving a homemade gift from the kitchen. These delicious recipes from fellow bloggers are sure to please everyone on your Christmas list! Mistletoe Spiced Cider from Design Dazzle Homemade Bailey’s Irish Cream from Fresh Coast Eats Cookie Dough Truffles from Hoosier Homemade Homemade Hot Chocolate Mix from House of Nash Eats M & M Cookie Mix in a Jar from Marty’s Musings Peppermint Hot Chocolate Gift Jars from My Uncommon Slice of Suburbia Homemade Vanilla Extract from Rose Bakes Rosemary Salt from Savory Experiments Hot Buttered Rum Mix from Tastes of Homemade Slow Cooker Apple Butter from The Flour Handprint Slow Cooker Chocolate Covered Peanut Clusters from The How to Home Instant Pot Raspberry Chipotle Jam from What’s Cookin’ Chicago
- 2 tablespoons fresh rosemary leaves , woody pieces and stems removed
- 1/2 cup coarse kosher salt
- Place rosemary and salt into a small food processor, pulse until the salt is fine, rosemary is minced and it resembles wet sand.
- Transfer to a baking sheet or plate and spread into a thin layer.
- Allow to air dry for 1-2 hours.
- Transfer to an airtight container for storage.
- If you’ve tried this recipe, come back and let us know how it was in the comments or ratings.